Quick And Crunchy Chicken Salad Food

CHICKEN SALAD - QUICK, EASY, BIG!

Steps:

• Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld.
• Salad: Place all ingredients except bacon in a big bowl. Drizzle over most of the Dressing, then toss well.
• Transfer to serving bowl, drizzle with remaining Dressing. Sprinkle with bacon. Serve immediately!

CRUNCHY CHICKEN SALAD

Steps:

• Half fill a medium wok or deep frying pan with water, sprinkle in half of the fish sauce and bring to the boil. Turn down the heat to a simmer, lower the chicken into the water and cover the pan with a lid. Simmer for 10 minutes until the chicken is cooked through. Lift the chicken out of the water and leave until cool enough to handle.
• Meanwhile, mix the remaining fish sauce in a large bowl with the lime juice, sugar, pepper and chopped chilli. Tip in the cabbage, carrots and onion. Mix well.
• Shred the chicken and toss it into the salad with the herbs. Mix again, cover and leave to marinate in the fridge for at least 2 hours (overnight is ideal).
• To make the nuoc cham sauce, pound the garlic, chillies and caster sugar to a paste using a pestle and mortar. Mix in the fish sauce, vinegar and 6 tbsp water. (It will keep for up to 4 days in the fridge.)
• To serve, toss the salad, taste and add more sugar, if you like. Scatter mint leaves on each plates, pile the salad on top and sprinkle with peanuts. Serve with individual bowls of nuoc cham sauce to pour over.

COOL & CRUNCHY CHICKEN SALAD

Steps:

• In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.

CRISPY CHICKEN SALAD

Steps:

• Heat oven to 400°F. Line rimmed baking sheet with nonstick foil. Place cornflakes in shallow bowl.
• Using 1/4 cup buttermilk, brush chicken breasts on all sides, then season with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken in cornflakes, pressing gently to help them adhere, and place on prepared baking sheet. Bake until cooked through, 15 to 20 minutes. Slice if desired.
• Meanwhile, in large bowl, whisk together sour cream, vinegar, mustard, remaining 1/4 cup buttermilk, and 1/4 teaspoon each salt and pepper; stir in tarragon. Add lettuce and toss to coat, then fold in fennel and cucumber. Serve with chicken and sprinkle with chives.

CRUNCHY CORONATION CHICKEN SALAD

Steps:

• Toss the chicken breasts with the curry powder and 1 tbsp of the oil. Heat a large non-stick pan and cook the chicken for 5-6 mins on each side until golden and cooked through, then cut into strips.
• Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice. Then, in a large bowl, toss with the cucumber, watercress, chicken and most of the flaked almonds. Divide between two bowls, scatter with the rest of the almonds, and enjoy with some crusty bread on the side.

BASIC CHICKEN SALAD

Steps:

• Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
• In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.